Sections:

Cut hard white cabbage across the leaves, and put it in a deep plate, scald two large spoonsful of vinegar with a piece of butter, some pepper and salt; pour this over the slaw; have an egg boiled hard; chop it fine, and spread it over the top. Some persons like it heated in a pan with vinegar and water, and the yelk of a raw egg mixed through it.

Cauliflowers, &c.

Have a pot with half milk, and the rest water; when this boils, put in the cauliflowers, and let them boil till tender; put in some salt just before you take them up; have ready drawn butter with parsley, to pour over them, or a sauce of cream and butter. Good heads of yellow Savoy cabbage, cooked in this way, resemble cauliflowers. Brocolli is a delightful vegetable, and may be cooked in the same manner.